Burmese Semolina Cake (Shwe Gye) With Rum Raisins Recipe

Name: Burmese Semolina Cake (Shwe Gye) With Rum Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups semolina or cream wheat; 2 cups white sugar; 2.5 cups Coconut Cream; 1/2 tsp salt; 2 eggs beaten; 3 cups water; 1/2 cup corn oil; 1/2 cup raisins; 1 cup rum; 1/4 cup brown sugar; 2 tbl spoons white poppy seeds (optional); Honey to drizzle(optional)

Servings: persons

2 cups semolina or cream wheat
2 cups white sugar
2.5 cups Coconut Cream
1/2 tsp salt
2 eggs beaten
3 cups water
1/2 cup corn oil
1/2 cup raisins
1 cup rum
1/4 cup brown sugar
2 tbl spoons white poppy seeds (optional)
Honey to drizzle(optional)

1
Pre-heat oven at 350 degrees F. Stew raisins in rum and brown sugar over low heat until all the alcohol is absorbed.
2
Toast semolina over medium heat in a large pot for 2 minutes, and careful not to burn.
3
Mix semolina, sugar, coconut cream, salt, eggs, water and oil together over medium heat. Mix and stir continuously until it thickens. Add raisins and stir. Mixture should be extremely thick and hard to stir (your arm should get tired after a few minutes). You can stir from anywhere from 5 minutes to 1 hr. My mother's recipe is to stir for 1 hr.
4
Bake in 9 inch buttered baking dish for 1 hr until golden brown on top, and sprinkle poppy seeds and honey if desired.

1460

kcal

Calories

102

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups semolina or cream wheat, 2 cups white sugar, 2.5 cups Coconut Cream, 1/2 tsp salt, and more.

Yes, Burmese Semolina Cake (Shwe Gye) With Rum Raisins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Burmese Semolina Cake (Shwe Gye) With Rum Raisins

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